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Rosemary & Lemon Chicken w/Potatoes




Source of Recipe


mccormick






List of Ingredients



• 1 whole chicken, (about 3-4 lbs)
  
• 2 T olive oil, divided
  
• 2 T dried rosemary leaves, slightly crushed, divided
  
• 1 tsp garlic salt, divided
  
• 1 lemon, halved
  
• 3 medium red potatoes, cut in wedges (about 4 cups)
  
• 1 small onion, cut in wedges
  
• 1/4 tsp black pepper
  






Instructions



1. Preheat oven to 375 degrees. Rinse chicken and pat dry. Place chicken in 13" x 9" baking pan coated with cooking spray. Mix 1 T each of the oil and rosemary and 1/2 tsp of the garlic salt. Rub herb mixture over surface of chicken.
   
2. Sprinkle 1/2 tsp of the rosemary inside chicken cavity. Squeeze juice of 1/2 lemon over chicken and put used lemon half inside cavity.
   
3. In a large bowl, mix potatoes and onions with black pepper and remaining olive oil, rosemary, garlic salt and juice of remaining lemon half. Arrange mixture around chicken. Bake 1 1/4 to 1 1/2 hours or until meat thermometer inserted in thigh registers 180 degrees and potatoes are tender.
   






Final Comments


Makes 4 servings.